These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits sure can be varied, and as long as they are natural, unsulfured and of a good quality, the end result will be terrific.

Position an oven rack in the lower third of the oven and preheat the oven to 300F. Line the bottom and sides with parchment paper.

In a large bowl, whisk the flour with the salt, baking powder, and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with the batter. Scrape into the prepared pan (pans).

Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1hr. for smaller loaves, 10 to 15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cool completely in the pan(s) on a rack.

When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.

I tried this cake today. It was delicious, loved it!. The only thing that I would probably change next time is to use smaller pieces of the apricots and prunes but I guess that depends on everyone’s taste :).

Babette, thank you very much!
I wouldn’t bake it free-shaped on a sheet. But if you need neat rounds, you could use a cookie cutter and cut these rounds from thin slices of the cake. You could enjoy scraps yourself, and serve pretty rounds to guests. Hope it helps.

Your website is truly inspiring and I am so envious of your skill!
You mix passion and patience for food so well.

A question about this recipe. Would it be possible to form this in to baguette shapes, free form on a baking sheet, so that it could be sliced like coins? I want these to look like crackers on my cheese plate.

i came across your site through deeba’s passionate about baking blog. you have beautiful recipes here. i love this one bec i could see myself serving it as an aperitivo with some lovely cheeses. it’s beauty. best wishes, shayma

I have been wanting to make this type of cake for Christmas instead of regular fruitcake. Haven’t gotten around to it though so you may be my inspiration in 10 months. Wouldn’t yours be wonderful with hot tea?